palak puri recipe

Palak Puri or Palak Ki Poori is made with a nice combination of spinach and wheat flour. Any poori is usually served as breakfast, but you can have them for lunch or dinner as well. Every time I cook poori at home, I experiment with different flavors.

This is a common poori that many of you have already heard. Being composed of spinach, it is also somewhat healthful. Instead of using water to prepare the poori, I used spinach that had been pureed. Consequently, it gives the poori its gorgeous green color and a pleasant aroma. Another thing to remember is to always make the dough for the pooris stiffer so they will puff up when you drop them in the oil and not soak up a lot of it.

Even though palak ki puri is not a light bread, it is incredibly spinach-filled. This Indian bread would be adored even by those who absolutely detest spinach. Children won’t even bother to notice that it contains spinach. Without anything, Little A enjoys it. She eats the hot, puffy pooris by herself whenever I make this palak ki poori. She makes me think of my younger self. I continue to fry pooris in the same manner even today.

These pooris really are that wonderful. This poori has a pleasant spinach flavor and undertones of ginger and cumin. For the ideal blend of spicy and savory, they are best served with any curry.

Ingredients for Palak Puri

• 250-gram Wheat Flour
• 250 gram Palak / Spinach
• 2 tbsp Oil
• 1 to 2 green chili
• 1/2 teaspoon carom seeds (ajwain)
• 1-inch ginger
•  Water to cook spinach as needed
• Salt to taste
• oil to fry the puri

instruction for palak puri

1. Water should be heated up to a light boil. Add spinach after that. The leaves must cook for 2 minutes before wilting. After that, drain the water and put the leaves in a big bowl of cold water. Allow it to stay that way for two minutes. This aids in keeping the spinach’s green hue.
2. Transfer the leaves, ginger, and green chilies to a blender after removing them from the bowl. Do not add any water while you puree the ingredients into a paste. Leave it alone.
3. Ajwain, salt, and atta are combined in a basin.
4. Fill the bowl with the prepared spinach puree. Using your hands, begin incorporating the spinach puree into the atta.
5. Continue mixing and kneading the dough after adding the oil. To knead, you could need 1 to 2 teaspoons of water.
6. to a compact dough, knead. neither overly soft nor overly rigid. Rest the dough for 20 minutes while it is covered with a moist cloth.
7. Divide the dough into pieces after it has rested (25 to 30 grams each). Oil for frying the puri is heated in the meantime over medium-high heat in a Kadai.
8. Rolling one portion of the dough at a time. Form a circle. At all times, keep the rolled puris covered with a cloth. Roll a few puris at once. Puris shouldn’t be rolled out too thinly or too thickly.
9. Add hot oil to the rolled puris. To fry the puris, the oil needs to be quite hot. Start pressing the puri with a spatula after dropping it into the boiling oil. It will swell as a result.
10. For about 30 seconds or so, flip the food over and cook the other side as well. Put away on a paper towel. All puris are rolled and fried the same way. Serve these puris with yogurt and pickles or chana masala.

Notes

• To knead this dough, very little water would be required. Only 1 tablespoon of water was added because the spinach puree and oil were practically sufficient to knead it.
• If you want to make a masala spinach puri, add spices like coriander and cumin powder.

Serving Suggestions

Serve palak puri with your favorite vegetarian dishes, such as potato curry, chana masala, aloo rasedar, veg kurma, or any other veg gravy or curry.